Salmon cucumber cups


As an appetiser in the first course of my 7-course dinner, I made these simple, sweet cucumber cups. You can find endless variations on this idea around the web, but the recipe below is my own.

Salmon cucumber cups

Salmon cucumber cups served with vine-ripened cherry tomatoes and cream cheese squares

1 large English cucumber

1 tin Alaskan red salmon, cleaned

2 T mayonnaise

1 T chutney

1 T tomato sauce

Salt and pepper to taste

A splash of lemon juice


1. Peel the cucumber in any design you prefer. Discard the rounded end bits.

2. Slice the cucumber into 4–6 rounds of about 3 cm each.

3. Using a teaspoon or a melon baller, remove most of the insides of each round, to form a little cup.

4. Mix all the other ingredients together and spoon into the cucumber cups.


These were easy to make ahead of time, and the crisp cool cucumber offered a refreshing contrast to the sweet, tangy fish mix. As you can see, I served them with Kiri cream cheese squares and cherry tomatoes. Yum!

Appetiser course


One response »

  1. Pingback: Cheesy stuffed mushrooms « Sunshine Scrapbook

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